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Greek Style Boneless Leg of Lamb

Greek Style Boneless Leg of LambRecipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

1 whole boneless leg of lamb (about 5 pounds)

Marinade:
1/2 cup plus 2 tablespoons lemon juice
1/2 cup olive oil
1/4 cup oregano, dried
8 cloves garlic, peeled and crushed
1 tablespoon salt
2 teaspoons ground black pepper

Cooking Directions:

  1. Combine all ingredients except 2 tablespoons of the lemon juice in a small bowl.
  2. Place lamb in a shallow bowl and pour marinade over. Cover bowl and marinate 2 to 3 hours or overnight, turning the lamb from time to time.
  3. When ready to roast, preheat oven to 450°F (230°C).
  4. Transfer lamb to a roasting pan and discard marinade.
  5. Roast the lamb for 15 minutes in the middle of the oven.
  6. Reduce temperature to 350°F (175°C) and roast for another 35 to 40 minutes. Check the lamb for doneness. When the internal temperature registers 125°F (51.6°C) to 130°F (54.4°C), it will be medium rare to medium after it is left to rest.
  7. Remove from oven, sprinkle meat with remaining lemon juice, cover loosely with foil and let rest for 10 to 15 minutes. Cut lamb into slices and serve.

Makes 8 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.